Esther Pildis’s Brownies

It’s family legend that my grandmother cut these with a ruler into perfect squares. I prefer to cut them into large fudgey chunks of happiness. However you cut them, this time-tested heirloom recipe will make your house smell amazing and fill your belly with that special old school love that only a Grandma - or her carefully passed down the recipe - can make you feel. Add nuts or chocolate as you wish. Walnuts were a staple until allergies put them aside. They are delicious either way.

2 sticks + 2 tablespoons margarine
4 eggs
2 cups sugar
1 tsp vanilla
4 square semi-sweet chocolate
1 cup flour
1 tsp baking powder
¼ tsp salt
1 cup of chocolate chips and/or nuts

Preheat your oven to 350. Grease a 9x 13 pan

Melt chocolate, take care not to burn. In a medium bowl, beat eggs. Add sugar, flour and baking soda and mix. Add vanilla, warm(not melted) margarine, and melted chocolate and mix to combine.

Add nuts and chocolate chips if desired. Pour into pan.

Bake for about 25 minutes, until the top is glossy and your whole house smells like chocolate. Don’t over bake - check them after 20 minutes, when the tops are shiny and just starting to crack pull them out. They generally take me between 28 - 30 minutes, but I like to check them at 20 and 25 just in case.

These brownies freeze beautifully and also ship well. They’ve been enjoyed by generations of college roommates and camp bunkmates!

Esther Pildis’s Brownies

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Esther Pildis’s Brownies

Thank you!

This article has been sent!